Cabbage and Rice Noodle Stir-Fry (members only)
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This Cabbage and Rice Noodle Stir-Fry is great for a weeknight when you are short on time for dinner. Noddles, veggies & vegan eggs for protein!
This Cabbage and Rice Noodle Stir-Fry is the perfect noodle recipe. Cabbage is sautéed until tender/crisp and then tossed with thin rice noodles, vegan eggs and a simple hoisin sauce. This can be eaten hot or cold – perfect for meal prep!
here’s what you need
ingredients
- vermicelli rice noodles
- oil
- Just egg
- salt & pepper
- purple cabbage
- green cabbage
- green onions
- garlic
- low sodium soy sauce
- hoisin sauce
- sesame oil
- agave
- lime juice
- cilantro
equipment
You need a skillet (or wok) and a pot to cook the noodles.
steps
step 1: cook the noodles & “eggs”
Bring a pot of water to a boil. Add the noodles and cook according to the package instructions. Drain and rinse with cold water.
Heat 1 tablespoon oil in a large skillet over medium heat. Add the vegan egg and a pinch of salt & pepper. Cook until scrambled. Remove from the skillet and place the empty skillet back on the stove.
step 2: bring it together
Add the remaining oil to the skillet with the cabbage, green onions & garlic. Sprinkle with salt and toss until wilted (approx. 5-8 minutes).
Add the noodles, eggs, soy sauce, hoisin sauce, sesame oil, agave & lime juice to the skillet and toss until everything is combined. Taste and adjust the seasonings as needed. Sprinkle in 1/2 of the cilantro.
step 3: serve
I like to serve this right away with more fresh cilantro and lime wedges on the side.
These noodles are savory and delicious. The cabbage adds a nice crunch. And the vegan eggs sneak in some extra protein!
tips & tricks
You could swap the vegan egg with a tofu scramble or vegan beef crumbles.
This could also be made as a cold dish – rather than cooking the cabbage, thinly shred it and add it to the cold noodles with the remaining ingredients.
need more recipe inspo? check these out:
Cabbage and Rice Noodle Stir-Fry
Ingredients
- 7 ounces vermicelli rice noodles
- 2 tablespoons oil I used avocado oil
- 8 ounces Just egg see notes
- salt & pepper
- 1/2 small head purple cabbage shredded
- 1/2 small head green cabbage shredded
- 2 green onions diced
- 3 cloves garlic thinly sliced
- 2 tablespoons low sodium soy sauce or sub tamari
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon agave
- 1 lime juiced, plus more for serving
- 1/2 bunch cilantro chopped
Equipment
- skillet or wok
Instructions
- Bring a pot of water to a boil. Add the noodles and cook according to the package instructions. Drain and rinse with cold water.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add the vegan egg and a pinch of salt & pepper. Cook until scrambled. Remove from the skillet and place the empty skillet back on the stove.
- Add the remaining oil to the skillet with the cabbage, green onions & garlic. Sprinkle with salt and toss until wilted (approx. 5-8 minutes).
- Add the noodles, eggs, soy sauce, hoisin sauce, sesame oil, agave & lime juice to the skillet and toss until everything is combined. Taste and adjust the seasonings as needed. Sprinkle in 1/2 of the cilantro.
- Add to bowls and top with the remaining cilantro. Serve with lime wedges on the side.
Notes
- You could swap the vegan egg with a tofu scramble or vegan beef crumbles.
- This could also be made as a cold dish – rather than cooking the cabbage, thinly shred it and add it to the cold noodles with the remaining ingredients.
